Pear and Chicken Flatbread

17 g
97 g
21 g
Total Fat
15 min
Prep Time
10 min
Cook Time


  • 1 package fresh naan, whole wheat or garlic
  • ¼ teaspoon fresh garlic, chopped
  • 4 tablespoons olive oil
  • ¼ teaspoon herbes de Provence
  • 2 Bartlett or Anjou pears, sliced
  • 10 grape tomatoes, halved
  • 1 cup cooked chicken, sliced
  • ¼ cup shredded three-cheese blend (with low-fat mozzarella)
  • ¼ cup crumbled smoked blue cheese (regular blue cheese may also be used)

Nutrition Facts

per serving

Calories: 392
Protein: 17 g
Carbohydrate: 97 g
Fiber: 4 g
Total Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Calcium: 10% DV
Sodium: 177 mg


  1. Preheat oven to 450° F.
  2. Mix together garlic, olive oil and herbes de Provence in a small bowl.
  3. Place two naan, flat-side down, on a baking sheet. Brush or spoon on olive oil mixture.
  4. Layer pears, tomatoes and chicken on top of each naan; top with cheeses.
  5. Bake 8 to 10 minutes until cheese is melted and slightly browned. Cut into slices and serve.

Tips + Tricks:

Created by Jason K. Morse, CEC, formerly executive chef for Douglas County School District. He says naan pizzas are a great way “to expose the students to some different taste profiles.” One of those is smoked blue cheese, and Morse is quick to point out, “The kids love it.”

  • Find three- or five-cheese blend in the dairy case. Be sure it contains mozzarella for this recipe.
  • Find herbes de Provence in the spice section.